Kettle Caramel Popcorn
Whether it’s for movie night, game day, or a mid-afternoon snack, there’s something irresistible about popcorn. We’ve sweetened up this simple treat, adding a touch of caramel coating. Indulge your sweet tooth and the munchies at the same time!
- ¼ cup (60 ml) vegetable oil ¼ cup (60 ml) vegetable oil
- ½ cup (110 g) popcorn kernels ½ cup (110 g) popcorn kernels
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ¼ to ½ tsp (2 to 3 g) salt ¼ to ½ tsp (2 to 3 g) salt
Saucepan
Instructions
In a large, heavy-bottomed pot with a tight-fitting lid, add vegetable oil and 3 popcorn kernels. Place pot on medium-high heat and wait until the 3 kernels pop.
Add in the remaining popcorn kernels. Evenly sprinkle the Redpath® Golden Yellow Sugar and salt over the kernels. Place the lid onto the pot.
Keep pot covered and shake every few seconds. Be sure to keep the pot moving so the kernels and sugar do not burn.
When the popping slows to once every 3 seconds, remove pot from heat. Continue to shake the pot until popping has stopped.
Carefully remove lid, and transfer the hot popcorn into a large bowl or parchment-lined baking sheet. Taste the popcorn. If desired, add remaining ¼ teaspoon (2 g) of salt. Shake and toss popcorn to distribute the salt.
Let cool slightly. Serve immediately.
Chef's Tip
*For a darker caramel, use Redpath® Dark Brown Sugar in place of the Redpath® Golden Yellow Sugar.
*For a more subtle caramelized popcorn, use Redpath® Organic Granulated Sugar or Redpath Simply Raw™ Turbinado Sugar.
*Canola oil or coconut oil can be used in place of the vegetable oil.
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.jpg/Black_Matcha_Carmel_Corn_landscape_hero_web (1 of 1).jpg "Black matcha caramel corn in a black bowl")
